Woodbridge Wine ‘Cue Sauced Pork & Potato Salad

Football season is here! But that doesn’t mean we have to say goodbye to summer grilling and outdoor barbecues just yet. Last weekend I discovered the most delicious sauce that not only doubles as a marinade and topping, but also works as a basting and dipping sauce. And best of all, it’s made with red wine just like my own barbecue sauce so you know it’s got to be good, but so much easier! Leave it to Woodbridge by Robert Mondavi and legendary barbecue sauce maker Daddy Sam’s to bottle pure perfection. This limited edition sweet and tangy barbecue sauce packed with complex flavors and is guaranteed to be your favorite tailgating accessory! From burgers, brats and steaks to these melt-in-your mouth pork tenderloins, two ways, and barbecue potato salad, this Cabernet Sauvignon-spiked sauce delivers big time. Now that’s worth getting sauced over!

Wine ‘Cue Spiked Potato Salad

Labor Day Libations

This past Labor Day weekend was all about soaking in every last little bit of summer. From mango margaritas on the lake to poolside pink lemonade martinis, I didn’t have time to stop and think about dinner. Thanks to this incredibly versatile sauce, double-duty spice rub and super easy recipe, pulled pork barbecue has never been quicker, easier or healthier! Don’t take my word for it, pick up your own bottle of Wine ‘Cue Sauce today on Amazon before it’s all gone!

In a large skillet, heat the oil over medium high heat. Sear the pork on all sides until browned, 5 to 7 minutes total. Remove the pork from the heat.

Place the pork in aluminum foil. Pour about 1 cup of ‘Cue sauce all over each pork tenderloin and tightly seal the pork with the aluminum foil. Place the pork tenderloins on a baking sheet and bake for 35 to 45 minutes until pull-apart tender. Let the pork rest for 15 minutes and then shred with two forks or thinly slice. Serve with more Wine ‘Cue Sauce and potato salad.

For the Potato Salad

If you are not using leftover roasted potatoes, you will need to first bake small cubed potatoes tossed in olive oil and the spice run in a 400 degree oven until tender, 45 minutes to 1 hour.

Stir together the sour cream, barbecue sauce, crumbled blue cheese and bacon. Season with salt and pepper.

Fold in the cooled potatoes. Garnish with fresh chives if desired. Serve warm or cold!

This bold pork is full of flavor and needs a wine to match. A juicy, bold red wine would accentuate and compliment the spices in the rub and complex flavors of the sauce.Look for a spicy Syrah, jammy Zindandel or a Grenache and Syrah blend from the Southern Rhone. If that’s just too much in-your-face boldness for you, try a glass of Woodbridge Cabernet Sauvignon for a perfect flavor match!